Acetylated distarch phosphate is prepared by treating starch with phosphorus oxychloride and acetic acid. It produces a white powder which has a potato starch odour that has good stability (even under mild acidic conditions), high viscosity, and resistant to coagulation. It is predominately used as a thickener and binder in soups, vegetable and meat sauces, and salad dressings. It is also used as a thickener, stabiliser, and texturing agent in mayonnaises, dressings, ketchup, and fruit concentrates, jams, marmalades, jellies, and purees.

Babies should not be given products with E1414. No known adverse effects at low levels, further testing required. May cause diarrhoea.